Healthy Edible Cookie Dough

Why You’ll Love this Edible Cookie Dough

Aside from being cookie dough you can eat, here’s what else is to love about this recipe:

• No raw eggs or raw flour so it’s safe to eat.
• It’s made with almond flour which creates the perfect cookie dough consistency.
• It takes just 5 minutes to make!
• You’ll need just 6 simple ingredients (5 ingredients + salt).
• You can freeze it.
• It’s super easy to customize and try different flavours.
• It’s completely vegan and gluten-free.

I also have a peanut butter version of this recipe, Edible Peanut Butter Cookie Dough, also made with almond flour for a gluten-free treat.

Ingredients and Substitutions

Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe.

• Almond Flour: This recipe is specifically for almond flour and hasn’t been tested with another option. I think oat flour would be the best substitute thought I haven’t tried it.
• Sunflower Butter: Sunflower seed butter works well but you can substitute any nut butter such as peanut butter, cashew butter or almond butter. Tahini also works!
• Sweetener: You can use agave syrup, honey maple syrup. You could substitute another sweetener like brown sugar or coconut sugar but may need a little extra sunflower seed butter to add moisture.
• Chocolate Chips: Use your choice of dairy-free mini or regular chocolate chips. You can use dark chocolate chips or recipe. You can also substitute chocolate chunks or morsels or chopped dark chocolate. I like Camino and Enjoy Life brands for dairy-free chocolate chips.

Variations

• Use any variety of chocolate chips like white chocolate chips, butterscotch chips or peanut butter chips.
• Add 2-3 tablespoons chopped nuts such as walnuts or pecans.
• Add 2-3 tablespoons of shredded coconut.
• Swap some or all of the chocolate chips for raisins or dried cranberries for oatmeal raisin cookie dough.
• Use almond extract instead of vanilla extract.
• To make chocolate cookie dough, add 1-2 tablespoons of cocoa powder.
• For chocolate covered cookie dough balls, roll into balls and chill then coat each ball in melted chocolate.

How to Make Healthy Edible Cookie Dough

Step 1. I like to mix the almond flour and salt together first to make sure it’s well distributed. Once you’ve done that, add the rest of the ingredients.

Step 2. Mix that up really well using a spatula or wooden spoon, then add the chocolate chips and mix those in until well distributed throughout the cookie dough.

Step 3. You can scoop the cookie dough into a storage container just like that, or use your hands or a small cookie scoop to create 1-inch balls. Or of course, just eat it with a spoon.

Serve the cookie dough right away or chill on a baking sheet for 20 minutes or so for a firmer texture.

The cookie dough is delicious to eat on its own or you can create mini cookie dough balls to add to ice cream or baking like brownies or blondies. You can also crumble it over yogurt, smoothie bowls or oatmeal.

Deryn’s Notes

• Use a digital kitchen scale to measure your ingredients for accuracy and recipe success!
• Mini chocolate chips work best for even distribution throughout the dough.
• Scooping the dough into balls is optional. Simply store in a container and enjoy by the spoonful if you like!
• For a firmer texture, chill the cookie dough for 20-30 minutes before serving.

Storage Instructions

• Store edible cookie dough in the fridge in an airtight container for up to 1 week.
• To freeze the cookie dough, I’d recommend freezing the balls on a baking tray before transferring them to a freezer bag or airtight container. You can store them for up to 3 months in the fridge. Thaw them in the fridge or at room temperature.